Best Vegan Pumpkin Cookies Recipes

HEALTHY VEGAN PUMPKIN OAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
• Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.
• Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
• Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.
• Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

VEGAN PUMPKIN COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine flour, pumpkin, sugar, almond milk, vegetable oil, baking soda, cinnamon, vanilla extract, salt, and cinnamon sugar in a bowl until dough is smooth. Spoon dough, about 1 tablespoon per cookie, onto baking sheet.
• Bake in the preheated oven until edges of cookies are beginning to crisp along the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

VEGAN OLD-FASHIONED SOFT PUMPKIN COOKIES

Steps:

• ***Decided not to share recipe***.
• PREHEAT oven to 350 degrees F.
• Grease baking sheets.
• COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
• Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
• Beat in pumpkin, applesauce and vanilla extract until smooth.
• Gradually beat in flour mixture.
• Drop by rounded tablespoon onto prepared baking sheets.
• BAKE for 15 to 18 minutes or until edges are firm.
• Cool on baking sheets for 2 minutes;.
• remove to wire racks to cool completely.
• Drizzle glaze over cookies.
• FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.

GLUTEN FREE VEGAN PUMPKIN OATMEAL COOKIES

Steps:

• In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
• Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
• Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.

VEGAN PUMPKIN CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Use 1/4 cup measuring cup to drop onto greased cookie sheet, 6 to a sheet.
• Spray the top of each cookie with non-stick spray. Flatten with your fingers to the desired size. These cookies do not spread.
• Bake 15 minutes.
• Store in an airtight container between layers of waxed paper.
• These freeze well, and can go straight from the freezer to the toaster.

VEGAN OLD-FASHIONED SOFT PUMPKIN COOKIES

Steps:

• PREHEAT oven to 350 degrees F. Grease baking sheets. COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl. Beat sugar and vegan margarine or butter in large mixer bowl until well blended. Beat in pumpkin, applesauce and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes;. remove to wire racks to cool completely. Drizzle glaze over cookies. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.

GLUTEN-FREE DENSE AND CHEWY VEGAN PUMPKIN COOKIES

Steps:

• Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
• Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
• Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
• Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.

YUMMY!!! VEGAN PUMPKIN COOKIES

Steps:

• Pour oil in mixing bowl.
• Add sugar and pumpkin; mix well.
• Add vanilla, flour, salt, baking powder, cardamon, coriander; mix well.
• Bake for 375 degrees F.

VEGAN CHOCOLATE PUMPKIN COOKIES

Steps:

• Boil water, add to flax meal, stir and let stand for 10 minutes.
• Mix sugar, pumpkin, oil, vanilla, and flax meal mix.
• Add flour, baking powder, baking soda, cinnamon and salt. Stir to mix well.
• Add chocolate chips and stir.
• Bake at 375 for 10-12 minutes.

YOU-WON'T-BELIEVE-THEY'RE-VEGAN PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with baking parchment.
• Beat pumpkin puree, sugar, coconut oil, cinnamon, sea salt, nutmeg, allspice, ginger, and cloves together until smooth. Stir flour and baking soda into the pumpkin mixture to make a dough. Mix pecan pieces into the dough. Scoop spoonfuls of the dough onto the prepared baking sheets.
• Bake in preheated oven until lightly browned and no longer gooey in the middle, 15 to 17 minutes. Let cookies cool on sheet for 10 minutes before moving to wire cooling racks to cool completely.